Instructions

1. 1

   Take the steaks out of the fridge 30 minutes before cooking and pat them dry.

2. 2

   For the chimichurri, chop parsley and garlic very finely and stir together with olive oil, red wine vinegar, chilli flakes and salt.

3. 3

   Heat a pan or grill until very hot and sear the steaks hard on each side.

4. 4

   For medium, cook about 3 to 4 minutes per side until the core temperature reaches around 56 °C.

5. 5

   Rest the steaks in foil for 5 minutes, then slice.

6. 6

   Serve drizzled with the chimichurri.